Mini Chicken Pot Pies

These little pot pies are big on flavor!

  • prep time 15 min
  • total time 35 min
  • ingredients 6
  • servings 8

Ingredients

1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
1
can (19 oz) Progresso® Traditional chicken noodle soup
1
to 2 tablespoons butter
1
teaspoon dried Italian seasoning
1/2
teaspoon garlic powder
1/4
cup shredded mozzarella cheese (1 oz)
  • 1 Heat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
  • 2 Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
  • 3 Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
  • 4 Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    3 1/2g
    3 1/2%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    850mg
    850%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    0g
    0%
      Sugars
    5g
    5%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    8%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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